Zinfandel is California's most versatile and widely planted red wine grape. Depending upon where it is grown and how it is handled, Zinfandel will yield a wide variety of wine styles, ranging from light and delicate (sometimes compared to Beaujolais), to rich, complex and mouth-filling with long aging potential. The gamut includes everything in between, along with rosés (white Zinfandel) and port-type wines. Whatever the style, the wines will have a characteristic spiciness and flavor similar to wild blackberries. The late 1970s saw the American wine consumer move away from red wines in general, California reds specifically, and sales of red Zinfandel fell by over 50%. Zinfandel growers responded by using their grapes to produce a pink semi-sweet wine which they marketed as White Zinfandel and could sell a few months following the harvest. White Zins became the "in" wine and many new wine consumers were unaware that red Zinfandel had ever existed.

During the last several years, the robust red version has made somewhat of a comeback, which is fortunate because it is the best use of the grape. Though Zinfandel has been cultivated in California for nearly 130 years, its origin remained a mystery until recent studies linked it to southern Italy's Primitivo grape. Considering the quality of the grape, it is surprising that it is not grown more extensively outside the U.S. Colors range from garnet to dark ruby. Red Zinfandels are generally dry and match well with a wide variety of straight-forward foods, including pizza, pasta, pork dishes, spiced chicken, barbecued foods, and well-seasoned fowl. Drink at cool room temperature.

Camille says...Zinfandel and blueberry jam meld together in this fruit-filled sauce that bathes boneless duck breasts. The sauce is flavored with onion and thyme for a quick, delicious spring-time entrée. Serve with steamed baby carrots and squashes and a green salad. Crème brulée or flan makes a delightful dessert.

6 boneless duck breasts, 6 oz each
freshly ground black pepper
1 cup dry red wine
2 Tbsp butter
1 Tbsp Canola oil
2 tsp honey
1 1/3 cups defatted veal stock salt to taste or chicken stock
1/4 cup finely chopped sweet onion
1/3 cup seedless blueberry jam
2 Tbsp chopped fresh thyme, or 1 1/2 tsp crumbled, dried thyme
1/2 cup fresh blueberries

Preparation

Season duck breasts with pepper and, in large nonstick skillet over medium-high heat, sear skin-side down until browned, about 5-6 minutes. Transfer duck breasts to roasting pan skin-side up and roast in the oven 12 minutes, until meat tests done at 180°F with meat thermometer, juices should run clear when pierced with sharp knife. Remove from oven and keep warm.

Meanwhile, prepare the sauce by melting the butter in a small saucepan over low heat, stir in oil. Whisk in honey until blended; stir in stock, wine and onion. Increase heat and bring to a boil. Stir in jam, thyme and a little salt and pepper. Reduce heat and simmer, stirring occasionally, about 12 minutes. Taste and adjust seasonings. Increase heat to boil and reduce sauce until it lightly coats a spoon. Add fresh berries and keep warm until serving. Remove fatty skin from duck and slice. Arrange slices on serving plate and spoon sauce around edges.

Preparation time: 20 minutes.

Cooking time: 40 minutes.

Makes 4 servings.

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